No-Spread Gingerbread Cookies
Classic gingerbread cookies with warm spices and molasses, designed to hold their shape perfectly when baked. Ideal for cut-out cookies, holiday decorating, or gingerbread houses.
Equipment
- mixing bowls
- hand or stand mixer
- Rolling Pin
- cookie cutters
- baking sheets
- parchment paper or silicone mats
- cooling rack
Ingredients
- 3 1/4 cups all-purpose flour
- 3/4 tsp baking soda
- 1 tbsp ground ginger
- 1 tbsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1 large egg
- 1/2 cup molasses
- 1 tsp vanilla extract
Instructions
- In a medium bowl, whisk together flour, baking soda, spices, and salt. Set aside.
- In a large bowl, beat butter and brown sugar until light and fluffy. Add egg, molasses, and vanilla; beat until combined.
- Gradually add dry ingredients to the wet mixture and mix just until a dough forms. Divide into two portions, wrap in plastic, and chill for at least 1 hour (or overnight).
- Preheat oven to 350°F (175°C). Roll dough out on a lightly floured surface to 1/4-inch thickness. Cut into shapes using cookie cutters.
- Transfer cutouts to parchment-lined baking sheets, spacing 1 inch apart.
- Bake 8–10 minutes, depending on cookie size. Edges should be set but not dark. Cool on pans for 5 minutes, then transfer to wire racks.
- Decorate with royal icing once cookies have fully cooled, if desired.
Notes
Chilling the dough is essential to prevent spreading. Roll the dough evenly and use parchment paper or silicone mats for best results. For crispier cookies, bake a minute longer; for softer cookies, reduce bake time slightly. Store decorated cookies in an airtight container for up to 1 week.